Report

Development of Granola Bar Variants Made With Almond By-Products at PT. Sewu Sentral Primatama (Re.Juve)

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Internship activity at PT Rejuve was conducted in the Product Innovation department from
August 1st until November 30th 2022, where activities including assisting staff trials, attending
events, calculating nutritional and cost estimation were done to gain real working experience.
Another major activity during the internship was developing Granola Bars using Almond By-Products.
Almond By-Products are obtained from almond milk production, part of Re.Juve’s plant
based milk line. The by-products were dried and used to produce several variants of Granola Bars, as
part of Re.Juve food to expand the company's products range. The variants developed were the
Original, Chocolate, and Peanut Butter Granola Bar. Moisture content and sensorial properties
analysis were conducted to all variants to compare whether there is a significant difference or not.
The different variants were shown to have different moisture content and sensorial
properties although not to a significant extent (p>0.05), with the exception of the color parameter
which could be attributed to personal preference of the panelists. The result is as expected, similar
moisture content is important to have a stable shelf life and as a standard for Quality Control team to
maintain the product spec, meanwhile, similar sensorial properties is intended to show that all
variants are acceptable by consumers. It is recommended to increase the parameters of study done
on the granola bar and also other types of by-products to reduce the waste of Re.Juve’s cold pressed
juice.

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Availability

Detail Information

Series Title

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Call Number

EP FT016

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

cold-pressed juice
Re.Juve
almond by-product
granola bar

Specific Detail Info

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Statement of Responsibility

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Other version/related

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